poached in fish _fumet_, twelve poached oysters (cleared of their
beards), twenty-four small quenelles of salmon, and twenty slices of
truffle.
Heat this garnish after having added a few drops of fish _fumet_ to it,
and then thicken it with one-half pint of white-wine sauce prepared
with paprika.
Put the above garnish into the timbale, which should be very hot; set
the latter on a folded napkin, and serve at once.
914—The Preparation of PAUPIETTES OF FILLETS OF SOLE SALMON, &c.
The _paupiettes_ (or fillets rolled after the manner of a scroll) are
served either as entrées like fillets of sole, of which they are but
a special kind, or as a garnish. For the second purpose, not only
should they be smaller than for the first, but very small fillets are
generally selected for the preparation of the _paupiettes_.
In order to make _paupiettes_, first remove the nervous film from the
outside surfaces of the fillets, and then slightly flatten the latter
with the blade of a large knife; trim them on both sides, and coat them
on their flayed side with a thin layer of fish forcemeat, truffled or
not, in accordance with the requirements.
Now roll them into scroll-form; smooth the forcemeat that projects from
the top end, and the _paupiettes_ are done.
Stand them upright in a buttered sautépan to poach, and take care
to place them snugly together lest they lose their shape while the
operation is in progress. Moisten them with sufficient fish _fumet_
(No. 11) to cover them; poach them in a moderate oven, and remember, as
in the case of fillets of sole, not to let the poaching-liquor boil.
All the garnishes and sauces suited to fillets of sole likewise obtain
with _paupiettes_, provided the difference in their shape be taken into
account when dishing up.
For salmon _paupiettes_, cut slices two-thirds inch wide, one-half inch
thick, and the length of a fillet of sole, from a skinned fillet of
salmon. In view of the unusual fragility of salmon’s flesh, the slices
of fillets should be carefully flattened in order to give them the
width and thickness of a fillet of sole. This done, spread forcemeat on
them, and roll them as explained above.
=Soles and Fillets of Sole (Cold)=
915—ASPIC DE FILETS DE SOLES
An essential point in the making of an aspic is the clearness of the
fish jelly. For a sole aspic, take some white fish aspic, which is at
once succulent, limpid, and just sufficiently viscous to allow of its
being turned out of a mould without breaking.
For the purpose under consideration, moulds with plain or decorated
borders are generally used, and there are two modes of procedure:—